1 pound shrimp, peeled and deveined 1 cup extra-virgin olive oil 3 shallots, peeled and chopped 2 tablespoons minced garlic 2 cups fresh bread crumbs 1 cup Italian parsley leaves 1/4 cup freshly grated Parmesan cheese 1 tablespoon well-drained capers 1 teaspoon fresh lemon juice salt, to taste pepper, to taste 2 baguettes, sliced diagonally about 1/4 inch thick 1 clove garlic, peeled
Wash shrimp and pat dry.
Heat 2 tablespoons oil in a heave saute pan over medium-high heat. When hot, add shrimp, shallots and minced garlic. Saute for about 3 minutes or until shrimp has just turned pink. Scrape in a food processor fitted with the metal blade. Chop, using quick on-and-off turns. Add 1/3 cup oil, bread crumbs, parsley, cheese, capers, lemon juice, salt and pepper and process until just combined. Do not puree.
Preheat oven to 400 degrees F.
Using 1/4 cup oil, brush each slice of bread and then rub with the garlic clove. Lay the slices on a baking sheet in a single layer. Bake for about 6 minutes or until golden brown. Remove from oven and spread the shrimp mixture on top of each slice. Drizzle with remaining oil and serve immediately.
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